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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 14 |
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My kids can't resist their grandmother's bean soup. A touch of nutmeg sets it apart from all other kinds. Ingredients:
1 pound dried navy beans |
8 cups water |
1-1/2 to 2 pounds smoked ham hocks |
1 cup chopped onion |
1/4 cup chopped fresh parsley |
1-1/2 teaspoons salt |
1 teaspoon dried basil |
1/2 teaspoon dried oregano |
1/2 teaspoon pepper |
1/4 teaspoon ground nutmeg |
1 bay leaf |
2 cups thinly sliced carrots |
1 cup chopped celery |
3/4 cup mashed potato flakes |
Directions:
1. Rinse and sort beans. Place beans in a Dutch oven or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 to 4 hours or until beans are softened.
2. Drain and rinse, discarding liquid. Return beans to Dutch oven; add the water, ham hocks, onion, parsley and seasonings. Bring to a boil. Reduce heat; cover and simmer for 1 hour or until beans are tender.
3. Add the carrots, celery and potato flakes; mix well. Cover and simmer for 30 minutes or until vegetables are tender. Discard bay leaf. Set side ham hocks until cool enough to handle. Remove meat from bones; discard bones. Cut into bite-size pieces. Return meat to Dutch oven; heat through. Yield: 12-14 servings (3-1/2 quarts).
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